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Trofie pasta with ricotta and aubergine sauce

⏱ 30 min🍳 10 min👤 4 pp★★★☆☆

This recipe for trofie pasta with creamed ricotta cheese and aubergine is inspired by the famous Sicilian ‘Pasta alla Norma’, but at the same time reduces the heaviness of the famous recipe as this sauce is lighter and healthier. It’s more delicate, simply made with ricotta cheese and tomato, and flavoured with the addition of some delicious diced aubergine that one only stir-fries for a few minutes. Experience it for yourself, because this simple recipe for pasta with ricotta and aubergine will captivate you! In addition, we recommend parsley, finely chopped, and some parmesan cheese - and if you like spicy flavours, you could also add a good spoonful of peppers in oil. If you are going to make this recipe, make sure you cook large quantities because its success will be guaranteed! Now, just follow all the detailed steps that our chef has put together for you.

Ingredients

Nutritional values 420 kcal / serving
Protein
14g
Carbohydrates
58g
Fat
12g
Fiber
2.5g

* approximate values per serving

Information
30 minutes Total time
10 minutes Active time
Serves 4 persons
★★★☆☆ Challenging

Preparation

Put some finely chopped garlic and parsley on to gently fry with a little extra virgin olive oil. Add the diced aubergine and fry over a high heat. Adjust for salt and cook until done. Set aside. Sweat the finely chopped onion in another pan in olive oil. Add the tomatoes, adjust the salt and cook for about ten minutes. At this point remove from the heat, add the ricotta and mix well. Cook the pasta in boiling salted water. Once cooked and drained, mix with the ricotta and tomato sauce. Add the diced aubergine and parmesan to taste, mix well and serve.

Tips
You can find two types of ricotta: mass produced and artisanal. We recommend using the artisanal product whenever possible, as the taste is significantly superior. To buy fresh ricotta you need to go to a cheese producer or specialist cheese shop; in addition, it should be eaten as soon as possible after purchase. Mass-produced ricotta lasts longer, up to a fortnight, but it’s a good idea to make a note of this date before purchasing to make sure it’s as long in the future as possible.
Trivia
There are various types of ricotta, depending on which animal the milk comes from: cow, buffalo, goat or mixed. The different types of milk change the flavour and the energy value. For example, cow’s milk ricotta has a more delicate flavour than those from sheep, where the flavour is more intense and strong. In addition, ricotta is a low-calorie, low-fat food, rich in proteins, making them ideal for all diets.

Step by step

Ingredient
Ingredient
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Additional information

Trofie with ricotta and baked eggplant

A tasty variant of the classic trofie with ricotta and eggplant is the baked preparation. To make them, after cooking the trofie and sautéing the eggplant in a pan with garlic and parsley, they can be arranged in a baking dish. Add a layer of tomato sauce and blended ricotta, then sprinkle with grated cheese. Bake at 180°C for about 20 minutes, until a golden crust is achieved. This cooking method allows the flavors to blend further, creating a rich and appetizing dish. The final gratin makes the trofie particularly inviting, perfect for a family dinner or to impress friends during a festive lunch.

Trofie with ricotta and Neapolitan eggplant

In Campania, trofie with ricotta and eggplant can be prepared following the Neapolitan tradition. Here, the eggplant is fried instead of sautéed, giving a more intense flavor to the dish. After frying the eggplant, they can be combined with the tomato sauce, which is made with fresh tomatoes and basil. The ricotta is added at the end to provide creaminess. This version is particularly appreciated for its rich taste and the soft texture of the ricotta, which pairs perfectly with the crispy eggplant. Serve the dish with a sprinkle of black pepper and a fresh basil leaf for an authentic touch.

Trofie with light ricotta and eggplant

For those who want a lighter version of trofie with ricotta and eggplant, some modifications can be made to the traditional recipe. By using light ricotta and reducing the amount of extra virgin olive oil, a healthier dish can be achieved without compromising flavor. Additionally, grilled eggplant can be chosen instead of fried, for a lower calorie intake. This light dish maintains the creaminess of the ricotta and the flavor of the eggplant, remaining appetizing nonetheless. A sprinkle of black pepper and a bit of fresh parsley can complete the dish, making it ideal for a balanced diet.

Nutritional benefits of trofie with ricotta and eggplant

Trofie with ricotta and eggplant are not only a delicious dish but also offer numerous nutritional benefits. Eggplants are rich in fiber and antioxidants, contributing to good digestion and helping to keep cholesterol levels in check. Ricotta, for its part, is a source of protein and calcium, essential for bone health. On average, a serving of trofie with ricotta and eggplant provides about 450-500 calories, depending on the quantities used. By choosing fresh and quality ingredients, it is possible to enjoy a tasty and nutritious dish, perfect for a balanced lunch.

Can trofie with ricotta and eggplant be frozen?

A common question among cooking enthusiasts is whether trofie with ricotta and eggplant can be frozen. The answer is yes, this dish can be frozen, but with some precautions. It is advisable to freeze the trofie without seasoning, in order to preserve the texture of the pasta. Once cooked, let them cool completely, then store them in an airtight container or food bags. The eggplant and ricotta can be frozen separately, but it is better to avoid freezing them together to maintain the flavors intact. When ready to consume, simply thaw and reheat everything in a pan or in the oven to recover the original goodness of the dish.